Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1/3 cup plus 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 tbsp honey
  • 1/4 cup beef bone broth
  • 8 oz fresh lo mein noodles
  • 3 cups broccoli florets
  • 5 cloves garlic, minced
  • 2 tbsp avocado oil
  • 0.5 tsp red pepper flakes

Instructions:

  1. Bring a large pot of water to a boil for the noodles. In a medium bowl, toss the sliced beef with baking soda, cornstarch, 1 tablespoon of soy sauce, and sesame oil. Let it sit for 10 minutes to tenderize.
  2. In a separate small bowl, whisk together the remaining 1/3 cup soy sauce, oyster sauce, rice vinegar, grated ginger, honey, and beef bone broth until combined.
  3. Cook the lo mein noodles according to package directions, adding the broccoli florets to the boiling water during the final 60 seconds of cooking. Drain and set aside.
  4. Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat. Sear the beef strips in batches until browned and just cooked through. Remove beef from the pan.
  5. Add the remaining 1 tablespoon of oil to the pan. Sauté the minced garlic and optional red pepper flakes for 30 seconds until fragrant but not burnt.
  6. Return the beef to the pan along with the drained noodles and broccoli. Pour the sauce over the mixture and toss continuously for 1-2 minutes until the sauce thickens into a glossy glaze.